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Herb Butter Chicken Skewers

Active Time: 30 minutes
Total Time: 40 minutes
  • Low Carb/Paleo
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Big Kids Plate
Toddler Plate

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Why we love it:

This meal can be done more quickly if you don’t let the chicken marinate. Also, we didn’t specify the veggies to go in the medley because this is a simple use-it-up method for vegetables. Use what you have or buy and eat what you like! The herb butter is an easy thing to have on hand to flavor bread, grains, pastas, meat, and seafood - consider doubling the recipe.
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Ingredients

  • 3 Tablespoons Unsalted Butter (softened)
  • 1 Lemon (zest and juice)
  • 1⁄2 bunch Fresh Parsley
  • Rosemary (fresh, 2 sprigs)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Kosher Salt (divided)
  • 1 teaspoon Black Pepper
  • 11⁄4 pounds Chicken Breast (boneless, skinless)
  • 2 teaspoons Extra Virgin Olive Oil (divided)
  • 1 cup Quinoa
  • 2 cups Water
  • 4 cups Mixed Vegetables (we used: 1 zucchini, 1 bell pepper, 1 cup brussels)

Cooking Instructions

  • 1. FLAVORING

    If you have time to let the butter come to room temperature, do that. Otherwise, microwave it in short bursts so that it becomes soft but doesn't melt.

    In a small bowl, stir together the lemon zest and juice, ½ bunch chopped fresh parsley, 2 sprigs chopped fresh rosemary, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

  • 2. CHICKEN

    Slice the chicken into bite-sized chunks and place in a bowl. Pour about 1 teaspoon olive oil over chicken and sprinkle in 1 Tablespoon of the herb/lemon/salt mixture (reserving the rest). Let marinate for 10 minutes and up to 24 hours in the fridge!

    With a fork, mash the butter into the remaining herb/lemon/salt mixture until it's all incorporated. Set aside.

    Thread the marinated chicken onto wooden or metal skewers.

  • 3. QUINOA

    Meanwhile, combine the quinoa, water, and teaspoon of salt in a pot and bring to a boil. Stir and reduce to a simmer. Let it steam for about 17 minutes, stirring occasionally to fluff. When the water has evaporated and the quinoa has opened up, turn off the heat and cover the pot. Let sit for 5 minutes then fluff with a fork. You can season it with butter or oil, but the chicken butter will also drip onto it for this dish.

  • 4. VEGGIE MEDLEY

    While the chicken starts cooking, chop or slice your veggie mixture. We’ve used brussels, zucchini, and bell pepper. Slice into 1 - 2” pieces and heat a sauté pan over medium heat. Drizzle in 1 teaspoon olive oil and a hefty pinch of salt (½ teaspoon or so). Cook, stirring occasionally, until they’re cooked through but brightly colored - that’s around 15 minutes or so. You can remove any that finish cooking quickly if you’d like to time them out. Dollop with about 1/3 of the herb butter.

  • 5. COOKING

    Heat an outdoor grill or stovetop grill pan and cook the skewers, turning every 3 - 5 minutes, until the chicken is cooked through and golden brown on all sides. As soon as it’s done, turn off the heat and generously dollop the rest of the herb butter across the skewers and let it melt in.

  • 6. SERVING

    Plate a scoop of quinoa and top with skewers and veggie medley. From the cooking pans, scrape any extra melted herb button over the top.

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Substitutions

  • CHICKEN BREAST:
    thighs are great for skewers
  • BUTTER:
    you can make this with olive oil or coconut oil, it won’t hold together but you can spoon it over top
  • LEMON :
    use cider or balsamic vinegar
  • QUINOA:
    serve your favorite grain, something plain like rice or lentils will taste great with the herb butter sauce

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • This is a great line up to deconstruct. Make separate sections of the things they do like and offer little bits of the bits that are more challenging. If you have to remove some skewers or veggies before the chopped green herbs touch, do that
  • If you can get them to taste it, quinoa is often a big win with kids! It’s mild and reminiscent of rice. Try all white or try rainbow/tri-colored to see which is a better fit for them. You can also mix cooked rice or orzo and quinoa to make it more familiar

For Toddlers

  • Slice chicken in bite size pieces. Chop veggies as needed
  • Quinoa should be a good fit. Serve with hummus or yogurt, maybe mashed avocado

For Choosy Eaters

  • Make little skewers for them and serve a dip they like - hummus, pesto, ketchup, BBQ, etc.
  • Offer a skewer with new veggie bites to try and alter the medley so there’s something they do like as an entry point
  • Add an accepted grain to the quinoa or cook noodles separately and offer quinoa as a new thing to try. If you start with even ONE grain, it seems silly but could be a win!

Prep Ahead & Use It Up

  1. Make the herb butter. Refrigerate for months! You could even double or triple the recipe and have it ready as a go to sauce
  2. Marinate the chicken up to 24 hours ahead
  3. Cook the quinoa ahead and warm to serve
  4. Leftovers are great all tossed together over a big plate of greens and drizzled with balsamic
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